Ingredients
1/2 cup butter, cubed2 packages (3 ounces each) cook-and-serve vanilla pudding mix1/2 cup milk3-3/4 cups confectioners’ sugar1 teaspoon vanilla extract1/2 cup chopped walnuts1 teaspoon maple flavoring1/2 cup sweetened shredded coconut1/2 teaspoon coconut extract2 cups milk chocolate chips2 teaspoons shortening
Preparation
In a large saucepan, melt butter. Stir in pudding mixes until blended. Whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in confectioners’ sugar and vanilla until smooth.
Divide pudding mixture between two bowls. To the first bowl, add walnuts and maple flavoring; mix well. To the second bowl, add coconut and coconut extract; mix well. Cover and refrigerate for 30 minutes or until firm. Form tablespoonfuls of pudding mixture into egg shapes. Place on a waxed paper-lined pan. Chill for 30 minutes or until firm.
In a microwave-safe bowl, melt milk chocolate chips and shortening; stir until smooth. Dip eggs in chocolate. Place on waxed paper until set. Decorate as desired. Store in the refrigerator.
